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20 November, 2012

Mathanga Payar Erisseri/ Pumpkin and Beans in Coconut Based Gravy

This break in blogging was not at all expected, it just went on due to technical difficulties which I faced been away from home without a laptop. Finally when I got back, I lost all my pictures which I had taken along with me in a flash drive but nothing to worry, there is a back up on my friends laptop. I can't expect her to send it online to me, as there is a lot of sorting out to do. Those posts will have to wait till I meet her again.

This dish (exclusively this recipe) is my most favourite dish ever. Even I was surprised to find that out a year back. I don't really remember having this while I was growing up but in the recent past every time I visit my parents, I have been asking mom to make this without fail. She has explained to me numerous times, how simple it is to make this dish but I have always been hesitant to try it out. One fine day, the craving overtook the fear of messing up my favourite dish. With a refresher course on the recipe from Mom, over the phone, I set out to make it and I was glad I did... Since then I have been really excited to share this with you guys.

Now finally, I had the opportunity to take pictures and get my darling husbands green flag to post it on the blog. So here's the recipe for my most favourite dish.

Recipe Source: Mummy

Preparation time: 15 minutes

Cooking time: 20 minutes (using a pressure cooker)

Serves 4

Ingredients:

1st round of Pressure Cooking

½ cup (100gms) Red beans or Black eyed beans

1 cup water

2nd round of Pressure Cooking

500 gms Pumpkin

1 medium Tomato

2 Green Chillies

1 tsp Red Chilli Powder

1/4 tsp Turmeric

Salt to taste

¼ cup water

For Grinding

½ cup Grated Coconut

1 tsp Cumin seeds

3Shallots (Small onions/ Sambar Onions)

1 Small Garlic Clove (if big just use half)

¼ cup water

For Tempering

2tsp coconut oil

1tsp Mustard seeds

2 Sprigs of Curry leaves

2-3 Dried Red Chillies

2 Shallots Sliced

1tbsp of finely grated coconut

Procedure:

1. Wash the Beans and let them drain in a colander.

2. Peel and chop the Pumpkin.

3. Chop tomato and slit green chillies.

4. Heat a pan and dry roast the beans on medium heat, until they splutter.

5. Immediately move them onto another dish to keep them from burning.

6. Place the beans in the pressure cooker after they have cooled and add 1 cup water to it.

7. Pressure cook the beans for 1 whistle. Switch off the flame and wait for 5-6 minutes before opening the Cooker.

8. While the beans are cooking, prepare the ingredients for grinding- grate coconut and peel the shallots and garlic.

9. Once all the pressure from the cooker is released, open it and add cubed pumpkin, tomato and Green chillies to it.

16. Add grated coconut if using, and keep stirring till they turn golden brown. Then add red chillies and curry leaves stir for a few minutes.

12. Place the cooked curry in a serving dish and pour the tempering over it. Enjoy the delicious erisseri with boiled rice. Yummm...

Notes:
1. You can vary the ratio of beans to pumpkin according to your preference.
2. I actually forgot to save some coconut for tempering, that is why it's not shown in the pictures but it's highly recommended.
3. Most ingredients photographed are double the recipe.Health and Nutrition

Pumpkin is low calorie vegetable rich in dietary fiber. It is a
storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and
vitamin-E. It is also rich source of minerals like copper, calcium,
potassium and phosphorus.

Beans are naturally low in total fat, contain no saturated
fat or cholesterol, and provide important nutrients such as fiber, protein,
calcium, iron, folic acid and potassium. Beans actually have more fiber than
most whole grain foods. Beans have proven to provide many health benefits
that include lowering cholesterol and preventing spikes in blood sugar. This
makes beans even more appealing for diabetics, those suffering from
hypoglycaemia and a resistance to insulin. Furthermore, the soluble fiber in
beans helps reduce your risk of coronary disease and heart attacks. The red
beans or black beans are richer in anti-oxidants too.

Coconut meat is high in fiber, Coconut meat is high in
the trace mineral manganese. Manganese helps you metabolize both fat and
protein. It also supports both the immune and nervous systems and promotes
stable blood sugar levels. Manganese also helps your body use other nutrients
such as iron, thiamine and vitamin E. Coconut meat provides a significant
amount of two other minerals: potassium and copper. While most plant foods
contain very little saturated fat, coconut meat contains a large amount of
saturated fat. While most plant foods contain very little saturated fat,
coconut meat contains a large amount, with 23.8 g per cup. However, unlike
other saturated fats, which are long chain fatty acids, most of the fat in
coconut is a medium chain fatty acid. Medium chain fatty acids are broken down
much faster than long chain fatty acids, so they do not contribute to high
cholesterol, as long chain fatty acids do. In fact, according to a recent
study, the fat in coconut may possibly help to lower bad cholesterol levels and
increase good cholesterol levels.

I love mathanga erisseri...I make it very often...I dont dry roast the red beans before pressure cooking...nice tip...i think i should start doing that to enhance the flavor of the beans :) I dont add tomato either. Your recipe looks interesting..I will try your way soon as pumpkins are in season now :)

My mom says its tow different flavours when u soak and cook the beans vs roast n cook. I prefer roasting plus I don't have to think in advance to cook this. I've had it without tomato its a very subtle difference but difference that I can make out so I try putting it...

Know what this is my favorite too ...tried this only couple of times after marriage coz my hubby and my son do not like pumpkin ...but when i feel like celebrating myself i cook this ...nothing like it when you have hot rice and hot erissery ....nothing can compare it. I would just take a bowl full of this curry and simply dig in the whole thing in a minute ..don't even need rice or anything with this. Yummmmmmmy !!! your post reminded me that its been a yr that i tasted this. wish i was there when you cooked this ...the pictures look very very perfect and tempting ...when i see your post it really inspires me to cook. lots and lots of love to you dear and god bless

Wow... we have way too much in common... I too eat it in a bowl just like that no rice or anything needed... :)My husband hates pumpkin... but he loves this curry... he actually chose this over a non-veg dish n I was surprised... So I'm glad that I can make it often.

Wow, such a beautiful food with step wise guide for a total novice like me, in making Erisseri (but a HUGE fan of Kerala vegetarian food though :) And my hubby has been asking me to try making this particular dish.. I am going to try ur recipe Anisha, wait for my feedback! :D